Ingredients with Measurements:
- 2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 cup of water
- 2 tablespoons of vegetable oil
- 2 cups of sliced mushrooms
- 1/2 cup of sliced onions
- 4 cloves of minced garlic
- 4 cups of chicken or vegetable broth
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1/4 teaspoon of black pepper
- 2 green onions, sliced
- 2 tablespoons of chopped cilantro
Special equipment needed:
- Rolling pin
- Large pot
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Gradually add water and mix until a dough forms.
2. Knead the dough for about 5 minutes until it becomes smooth and elastic. Cover the dough with a damp towel and let it rest for 30 minutes.
3. In a large pot, heat the vegetable oil over medium-high heat. Add the mushrooms, onions, and garlic. Cook for about 5 minutes until the mushrooms are tender.
4. Add the chicken or vegetable broth, soy sauce, sesame oil, and black pepper. Bring the mixture to a boil and then reduce the heat to low. Let it simmer for about 10 minutes.
5. While the broth is simmering, roll out the dough on a floured surface until it's about 1/8 inch thick. Cut the dough into thin strips.
6. Add the dough strips to the pot with the broth. Cook for about 5 minutes until the noodles are tender.
7. Serve the mushroom kalguksu in bowls and garnish with sliced green onions and chopped cilantro.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for sautéing mushrooms and low heat for simmering broth.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 320
Fat: 11g
Carbohydrates: 47g
Protein: 9g
Sodium: 1100mg
Fiber: 3g
Sugar: 3g
Substitutions for ingredients:
- You can use any type of mushrooms you prefer.
- You can use beef or pork broth instead of chicken or vegetable broth.
- You can use scallions instead of green onions.
Variations:
- Add shredded chicken or beef to the soup for extra protein.
- Add sliced carrots or zucchini for extra vegetables.
- Use udon noodles instead of homemade kalguksu noodles.
Tips and tricks:
- If the dough is too dry, add a little more water. If it's too wet, add a little more flour.
- Make sure to roll out the dough thinly so that it cooks evenly in the broth.
- You can make the dough ahead of time and refrigerate it until you're ready to use it.
Storage instructions:
Store any leftover mushroom kalguksu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the mushroom kalguksu in a pot over low heat until it's heated through.
Presentation ideas:
Serve the mushroom kalguksu in bowls and garnish with sliced green onions and chopped cilantro.
Garnishes:
Sliced green onions and chopped cilantro.
Pairings:
Serve the mushroom kalguksu with a side of kimchi and steamed rice.
Suggested side dishes:
Kimchi and steamed rice.
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the broth is too salty, add more water.
Food safety advice:
Make sure to cook the noodles thoroughly to prevent any foodborne illnesses.
Food history:
Kalguksu is a Korean noodle soup that's typically made with wheat flour noodles and a variety of vegetables and meats.
Flavor profiles:
The mushroom kalguksu has a savory and slightly sweet flavor from the mushrooms and soy sauce. The sesame oil adds a nutty flavor, while the green onions and cilantro add freshness.
Serving suggestions:
Serve the mushroom kalguksu hot and enjoy it as a comforting and satisfying meal.
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Region: Korean
Taste: Savory, Umami, Earthy, Mushroomy, Comforting